Ingredients

• 30 medium button mushrooms
• ½ small onion, finely chopped
• 2 small cloves garlic, crushed.
• 250g beef mince
• 1/3 cup dry red wine
• Chedder cheese, cut into small slices.
• 2 tbsps ghee
• 3 cups beef stock
• ½ cup fresh thyme sprigs, for garnish
• Salt & pepper

Method

• Preheat oven to 180 degrees Celsius and line a large flat baking tray with baking paper.
• Remove the stems from the mushrooms and chop the stems finely.
• Heat the ghee in a medium frying pan over medium heat. Fry the onion and garlic for 5 minutes.
• Add the beef and chopped mushroom stems and fry for 5 minutes until browned.
• Add the wine, bring to a boil, then reduce the heat to a simmer for 3 minutes.  Remove from the heat and let cool for 15 minutes.
• Season the mixture to taste, then stuff each mushroom cap with a tablespoon of mince mixture.  Place 2 slices of the cheese on top of each mushroom.
• Bake for 30 minutes until the cheese has melted.